Recipe for Murg Methi


  • Chicken (karhai cut) 1/2kg
  • Finely chopped onions 2
  • Tomatoes 250g
  • Yogurt 1/2 cup
  • Dried Fenugreek leaves 4 tbsp
  • Crushed fennel seeds 1 tbsp
  • Crushed cumin 1 tsp
  • Round red chilies 10
  • Turmeric 1/2 tsp
  • Salt 1 tsp
  • Ginger garlic paste 1 tbsp
  • Butter 2 tbsp
  • Green chilies 4
  • Mint leaves ½ bunch
  • Lemon juice 4 tbsp
  • Oil 4 tbsp

Cooking Directions

Melt butter in a wok and fry the fenugreek leaves.

When the aroma is given off add the chopped onions and fry till they turn pale brown in color.

Remove the onions and place on an absorbent paper.

In the same wok add 4tbsp oil and add the ginger garlic paste and chicken pieces and fry till the color of the chicken changes.

Now add the chopped tomatoes, fennel seeds, cumin, round red chilies salt and turmeric. Cover and simmer for 15 minutes.

When the chicken has tendered, add the green chilies, fenugreek, chopped onions, lemon juice and mint leaves.

Cover and leave to simmer for 5 minutes.

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